Hello Everyone

Discussion in 'Roll Call' started by tlscarbrough, Oct 23, 2014.

  1. tlscarbrough

    tlscarbrough Newbie

    Hello Everyone. My name is Tim and I am new to this group. When in the US my home area is central TN. I began an interest and then a love for serious BBQ cooking about two years ago. Always the avid outdoor chef I never entertained a serious desire to learn the art of Q until early 2012. Since then it has been a quick, steady, and amazing learning curve upward. I've read tons of books, watched literally thousands of You Tube videos, experimented with a multitude of rubs and sauces, and have ventured into unchartered territory many times. Some of the results have been amazing and many have been flops. Yet, every one good or bad was a learning experience.

    My favorite grill is a simple Weber Gold Series kettle. When I do small smokes I use the Party-Q adapter with the Weber and it is transformed into an amazing little smoking machine. I use a Stumps Baby XL series smoker for larger and more serious smoking. It does a good job powered by a Digi-Q device and is truly a professionally built machine. I am looking to sell my Stumps (a bit too much for me) and get into something a little smaller, probably a Yoder 4 or 6 series.

    I have a business in China so a great deal of my time is spent here (I type this from China) and I use the best grill that can be found here, a pure charcoal, "Piano" style grill. It has tons of cooking area but is not sealed very well so offset cooking is always an adventure depending upon the charcoal I can source and the direction and speed of the wind as I live on the 22nd floor of our apartment building and cook from a large balcony overlooking downtown Shanghai. 

    As for inspiration, I will throw a shout out to Malcolm Reed of Killer Hogs (www.howtobbqright.com). This guy is an amazing teacher and his videos are well worth watching. His recipes are great starters and food for inventive thought. He's also genuinely a nice guy. His "The Barbecue Rub" and sauce is top notch. I enjoy David Bouska's products as well.

    I look forward to reading the many posts from this site, continue my love and learning of how to create better and better Q, and hopefully impart a few good things I've learned as well. Zai jien and good cooking everyone.

    Thanks for having me!
  2. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. [​IMG]   Good morning and welcome to the forum, from a cloudy, cool with a slight chance of rain East Texas. Lots of great people with tons of information on just about  everything.


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